At a time when I was very gun shy about using the microwave for cooking, I was given this recipe by a friend. Much surprised by the results.

1 pound sea scallops
1 cup white wine
3/4 cup water
1 tablespoon lemon juice
1 bay leaf
1 tablespoon parsley , chopped
1/4 pound mushrooms, chopped
6 tablespoons butter
4 tablespoons flour
2 egg yolks
4 tablespoons heavy cream
Bread crumbs

In a 3-quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley. Cover and microwave 100% for 3 minutes.

Add scallops and mushrooms, cover and cook for 6 minutes on medium-high; stir once. Remove bay leaf and drain, reserving 1 3/4 cups broth.

In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly. Microwave 3 to 4 minutes until thick and smooth.

Blend egg yolks and cream and add to sauce. Stir and cook an additional 2-3 minutes. Don't overcook.

Place scallops and mushrooms into a 7 x 12-inch dish. Spoon cream sauce over and sprinkle with bread crumbs. Dot with butter.

Microwave on high 2 minutes to heat through. Garnish with parsley and paprika. If desired, can be browned 10 minutes in 400 degree F oven.